Cherry Potpie

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Is there anything better than a potpie? What about a sweet potpie? Deep-dish and delicious, and covered with a flaky, buttery crust, these cute little pies are loaded with the flavor of cherries, brown sugar, and cardamom. Bake them in ramekins for a night in at home, or make them in Mason jars and pack them for a picnic in the park.

Ingredients

  • 1 recipe Extra-Flaky Piecrust
  • 5 cups sweet cherries, pitted
  • 1 tablespoon fresh lemon juice
  • ¾ cup packed light brown sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cardamom
  • 1 large egg, lightly beaten with a pinch of fine sea salt for egg wash

Special Equipment

  • Eight 1-cup ramekins or widemouthed ½-pint oven-safe Mason jars

Method

Dust your rolling pin with flour. Pull the 2 disks of dough out of the fridge and place each one on a lightly floured piece of parchment. Roll each into a circle about ½ inch thick. Then, using the top of a ramekin or the ring of a Mason jar lid as a guide, cut out 8 rounds of dough. Cut a small round hole in the center of each one or cut 3 slits to vent the steam. Cut out shapes from the dough scraps to decorate the crusts, if desired. Put the rounds on a baking sheet and place in the refrigerator to chill while you make the filling.

Put the cherries in a medium bowl, add the lemon juice, brown sugar, cornstarch, salt, and cardamom, and toss together until the cherries are evenly coated.

Line a baking sheet with parchment (to catch any drips). Place the ramekins or jars on the prepared baking sheet. Fill each one with about ½ cup filling. Top each one with a dough round. Gently press on the dough with your fingers or a fork to seal each top in place. Chill the pies in the refrigerator for 15 to 20 minutes to set the crust.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

Remove the pies from the refrigerator and brush the crusts with the egg wash. Bake the potpies for 45 minutes, or until the crust is golden and the filling is bubbly. Remove the pies from the oven and cool on a wire rack for at least 30 minutes.

Serve the pies slightly warm, at room temperature, or chilled.

The pies can be stored at room temperature for up to 1 day or refrigerated for up to 2 days.